Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Wednesday, August 22, 2012

Baked Bratwurst with Onions and Fingerling Potatoes

We're having a new refrigerator delivered this week, to simplify the move I have been on a mission to clean out and cook the food from the old freezer. I had a package of Johnsonville Bratwurst and was thinking of an easy way to prepare them in my dutch oven. Of course everyone knows the best way to cook them is to simmer them in beer then throw them on the grill, but you can also bake them with potatoes and onions in your dutch oven and they come out tender, juicy and full of flavor. In my 10 inch dutch oven I tossed them with fingerling potatoes and sliced onions then cooked them in a hot oven for one hour. They baked with 10 coals around the bottom and 24-26 on the lid. I got side tracked while they were cooking but would suggest giving them a stir halfway through cooking time. An easy one pot dinner with very little prep work, slice up some hearty brown bread and enjoy!

OK, cooking competed. Excellent result for minimal effort. I threw in some old cube steak that had been hiding in the back of the freezer, in addition to everything the recipe called for, and everything was delish.

Good one. I think I might use this at the fall guy get together up in Tahoe in October, as it's classic man food.

Thank you for letting us know how you liked the recipe CW. I was thinking you could cook Italian sausage with peppers and onion in the very same way, maybe leave out the mustard and toss everything with a little olive oil. Glad you liked the recipe! Liddy